2 cups raspberries
2 cups white vinegar
Combine raspberries and white vinegar in a saucepan. Bring to a boil over medium heat. Remove from heat, and cool. Set aside. Raspberry vinegar can be stored in a clean jar for 2 weeks and can be used in salad dressings and marinades.
Yield: 2¼ cups.
ROSEMARY RASPBERRY BARBECUE GRILLED SHRIMP
2 tablespoons butter
1 cup onion, chopped
1½ cup raspberries, divided
2 tablespoons soy sauce
2 tablespoons Worcestershire sauce
1 teaspoon salt
½ teaspoon red pepper flakes
½ teaspoon dry mustard
Zest of 2 lemons
Juice of 2 lemons
2¼ cups raspberry vinegar, divided
12 rosemary skewers soaked in water
24 jumbo shrimp, peeled and deveined
In sauce pan, saut onion in butter until translucent. Add 1 cup raspberries, soy sauce, Worcestershire sauce, salt, red pepper flakes, dry mustard, lemon zest, and lemon juice. Add ¼ cup of raspberry vinegar mixture and cook for 5 minutes, stirring well. Remove from heat. When mixture is cool, add shrimp and toss well. Using fresh rosemary sprigs with a woody stem, strip leaves from ¾of the sprig, leaving the top leaves intact. Skewer each sprig with 2 shrimps and place on grill over medium, indirect heat. Grill for 2 minutes and turn shrimp, brushing with remaining vinegar. Cook for an additional 2-3 minutes until shrimp are cooked through, being careful not to burn rosemary leaves. Garnish with remaining berries and serve. For marinade, boil remaining vinegar for one minute, add one stick of butter, and serve as a dipping sauce.
Yield: 6 servings.